Celebrate St. Patrick’s Day and let your crockpot do the work on this hearty Irish stew made with lamb and vegetables. This recipe may easily be converted to oven or stove-top methods.

image: cookingbytheseatofmypants.com

Crockpot Irish Stew
homecooking.about.com

2 pounds boneless lamb cubed, browned, and drained
2 teaspoons salt
¼ teaspoon pepper
2 cups water
1 small bay leaf
2 medium carrots, peeled and cut in ½-inch slices
2 small onions, thinly sliced
4 medium potatoes, peeled and quartered
¼ cup quick-cooking tapioca (optional – see Note)
10 ounces frozen peas

Sprinkle browned lamb cubes with salt and pepper. Place lamb in the crockpot along with water, bay leaf, carrots, onions, potatoes, and tapioca. Cover and cook on low for 10 to 12 hours, adding peas to the stew during the last hour.

Yields 6 to 8 servings.

Note: If you do not wish a thickened gravy, omit the tapioca.

MF&L Staff at Maine Food & Lifestyle magazine.